Creamy Garlic Lemon Chicken Thighs with Spinach (30-minute keto dinner)

Instructions

1. 1

   Prep: Pat chicken thighs dry and season both sides with salt, pepper, paprika, and oregano.

2. 2

   Sear chicken (8–10 min): Heat oil in a large skillet over medium-high. Place thighs skin-side down; cook 6–7 minutes until skin is deep golden and crisp. Flip and cook 2–3 minutes. Remove chicken to a plate (it will finish cooking in the sauce).

3. 3

   Make sauce base (2 min): Lower heat to medium. Add butter to the skillet; once melted, add minced garlic and sauté 30–45 seconds until fragrant (do not burn).

4. 4

   Deglaze & simmer (3 min): Pour in chicken broth and lemon juice, scraping browned bits from the pan. Stir in heavy cream and Parmesan; bring to a gentle simmer.

5. 5

   Finish chicken in sauce (8–10 min): Return chicken to skillet, skin-side up. Spoon some sauce over the thighs, cover, and simmer 8–10 minutes until internal temperature reaches 165°F (74°C).

6. 6

   Add spinach & season (1–2 min): Remove chicken to a plate briefly. Stir spinach into the sauce until wilted, taste and adjust salt, pepper, and lemon if needed. Return chicken on top to warm.

7. 7

   Serve: Plate chicken with creamy spinach spooned over. Sprinkle parsley and an extra grating of Parmesan if desired.

8. 8

   Rich, creamy, and savory from the butter, cream, and Parmesan; brightened by lemon and garlic with a gentle herb backbone.

9. 9

   Low in carbs, high in fat and moderate protein — fits standard ketogenic macros. Heavy cream, cheese, and oil provide the fats; spinach keeps net carbs minimal.